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Blue Duck Tavern Taps Daniel Singhofen as Chef de Cuisine

January 21, 2014

Washington, D.C. (January 21, 2014)Park Hyatt Washington’s Executive Chef Sebastien Archambault is pleased to announce the appointment of Daniel John Singhofen  as the new chef de cuisine of  award-winning restaurant Blue Duck Tavern. Singhofen has earned numerous culinary achievements during his career, most recently having owned and managed his own notable DC restaurant, Eola in Dupont Circle, from 2009 to August 31, 2013.
Singhofen was born in Orlando, Florida and attended the University of Florida before earning his Culinary Arts degree in 2004 at the Culinary Institute of America in New York. His career took him back to Florida to cook at the Ritz-Carlton in Naples and K Restaurant & Wine Bar in Orlando, from 2004-2007. Next he formed his own company in 2008 and set his sights on opening a restaurant in Washington, DC. Here he would focus his efforts on the farm-to-table movement. Singhofen developed relationships to highlight and support local, sustainable farming practices which were reflected in his daily menus while. He single handedly oversaw every aspect of his restaurant’s operations.
The success of Eola was applauded by diners and in the press, earning the restaurant excellent reviews and write ups in City Paper, DC Modern Luxury, Washington Post and a place annually from 2010 onward in Washingtonian’s 100 Very Best Restaurants issue with 3 stars increasing to 3.5 (out of four) stars in 2012. Also of note, Singhofen participated in Cochon 555’s DC National Tour in 2010 and was named a Rising Star by Washingtonian that same year. He also received recognition by and in Best Chefs America, 2013.
“The decision to join the talented team at Blue Duck Tavern was an easy one for me to make,” states Singhofen. “The similar emphasis on farm fresh ingredients and seasonality at Blue Duck Tavern makes it a great fit, and I have relationships with many of the farmers that the restaurant currently sources from for the menu. It is the right next step and I could not be more pleased to join Executive Chef Archambault and his talented team.”
About Blue Duck Tavern

Located at Park Hyatt Washington, on the corner of 24 and M Streets, NW, the dining room of Blue Duck Tavern is open for breakfast, lunch and dinner daily - breakfast from 6:30 am to 10:30 am; lunch from 11:30 am to 2:30 pm; dinner from 5:30 pm to 10:30 pm, Sunday - Thursday and 5:30 pm to 11:30 pm, Friday - Saturday; and Saturday and Sunday brunch from 11:00 am to 2:30 pm. The restaurant has seasonal outdoor seating for 45 guests, a semi-private dining room for up to 12 guests, and a Chef's Table adjacent to the open kitchen, which seats up to 18 guests. Reservations for Blue Duck Tavern may be made by calling +1 202 419 6755 or by visiting

About Park Hyatt Washington

Park Hyatt Washington combines dynamic modernism with classic American style. Located in the fashionable West End Georgetown neighborhood, near Embassy Row and the Smithsonian Museums, Park Hyatt Washington affords guests convenient access to shopping, dining, and cultural attractions of the nation's capital. With a Tea Cellar offering rare and vintage tea selections, the largest deluxe rooms in the city with spa-inspired bathrooms, and a personalized, intimate Spa Room, Park Hyatt Washington provides a truly unique experience. The hotel is home to the award-winning restaurant, Blue Duck Tavern, an elegant neighborhood tavern offering menu selections focusing on the freshest ingredients available from regional purveyors. Park Hyatt Washington offers newly renovated flexible meeting and event space, The Gallery, with seasonal catering by Executive Chef Sebastien Archambault.

To make a reservation for Park Hyatt Washington in the U.S. or Canada, please call +1 800 778 7477 or visit